Spruce Ice Cream
Combine goats milk, cream, Trimoline, and spruce in nonreactive pot over medium-low heat. In a separate bowl, mix 40 grams sugar with stabilizer and stir into milk mixture. Mix remaining sugar with glucose and dehydrated milk solids and add to milk mixture. Stir frequently until ice cream base registers 185°F. Immediately transfer from heat to blast chiller. When chilled, transfer to refrigerator and allow to ripen 12 hours. Purée ripened base and strain through chinois. Freeze in Pacojet containers and spin ice cream as needed, according to manufacturer’s instructions.